Piedmont Roasted Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is so simple but so delishious. It fills the house with a wonderful aroma. A good focaccia loaf is essential to sop up the juices. Ingredients:
4 large red peppers, green is not suitable for this dish |
4 medium tomatoes |
8 anchovy fillets, drained and minced |
8 tablespoons olive oil |
2 garlic cloves |
fresh ground black pepper |
Directions:
1. Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
2. Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
3. Cut the peeled tomatoes in quarters and place in peppers.
4. Divide the anchovies among the 4 peppers.
5. Thinly slice garlic and divide between the peppers.
6. Drizzle the olive oil onto each pepper.
7. Season with freshly ground pepper. (no salt).
8. Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.
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